Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 28, 2021
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Creamed Eggplant
Berenjenas a la Crema
(Spain/Valencia)
Stuffed eggplant with creamed eggplant, shrimp, and mushrooms
posted: 09/04/2008

Crispy Fried Fennel with Light Tomato Sauce
(Italy)
Fennel cooked until crispy in olive oil with a light tomato sauce
posted: 01/04/2007

Dandelion
(Italy/Campania)
Sauteed dandelion in olive oil
posted: 01/04/2007

Escalivada - Catalan Vegetable Medley
Escalivada
(Spain/Catalonia)
Catalan-style ratatouille with eggplant, bell pepper and vinaigrette
posted: 01/11/2007

Fennel au Gratin
Finocchio Gratinate
(Italy/Tuscany)
Fennel baked au gratin with bread crumbs
posted: 01/04/2007

Gianfottere - Oven-baked Vegetables
Gianfottere
(Italy/Campania)
Mixed vegetables layered in a baking casserole and slowly baked with olive oil and herbs
posted: 09/30/2012

Golden Beets with Olive Oil and Balsamic Vinegar
(Italy)
Golden beets with an olive oil and balsamic vinegar dressing
posted: 01/03/2007

Green Beans in Olive Oil
Zeytinyagli Taze Fasulye
(Turkey)
Green beans cooked in olive oil with onions and tomatoes
posted: 01/11/2007

Green Beans with Pine Nuts
(Italy)
Green beans with pine nuts fried in olive oil
posted: 01/03/2007

Green Beans Wrapped in Prosciutto
(Italy)
Green beans wrapped in slices of prosciutto garnished with lemon zest
posted: 01/03/2007




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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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